Rouge Brasserie and Oyster Bar
Classic urban bistro in the Byram neighborhood of Greenwich
Rouge Brasserie and Oyster Bar, the most recent venture of the cb5 Restaurant Group, recently opened in in the Byram section of Greenwich. Chef Josh Moulton, formerly with the Union Square Café and The Monkey Bar in New York City, is back at the helm. The menu features hearty French bistro fare such as classic steak tartare, sautéed foie gras, onion soup gratinee, skate meunière, Poulet en Croute, and short rib bourguignon.
Rogue’s drink menu includes vibrant and festive cocktails with names like The French Kiss, Chanel No. 5, Brigitte Bardot and Broken Heart. My favorite was The French Kiss made with gin, white lillet, elderflower liqueur and fresh grapefruit this drink was crisp and refreshing.
French Kiss martini
This particular night, large Plateaux de Fruits de Mer were prepared with large prawns, generously sized lobster tails, Beau Soleil and Blue Point oysters, Littleneck clams and Stone crab. There were several sauces to choose from – a traditional cocktail sauce, a smoky roux with lemon, paprika, mayonnaise and Dijon mustard and a mignonette sauce.
We also enjoyed Rouge’s version of fish and chips which was out of this world. This creative version consisted of homemade potato chips, topped with trout and paddlefish caviar, diced egg, shallot chives and drizzled with crème fraiche. I could have dined on these all night!
I was delighted by the Escargots Bourguignon with a shallot parsley butter. The escargots were slow simmered to perfection and served with a toasted, buttery baguette. Perfection.
Next on our menu was the Classic Steak Tartare made from hand-cut prime filet accompanied by charred country toast. The crisp country toast was the perfect vehicle for the tartare which differed slightly from the tartare most of us are familiar with. This version contains no raw egg, but is prepared with a sabayon; a cooked sauce made from egg yolk, and cognac, and peppered with bits of cornichons, shallots, capers, Worcestershire, and mustard.
The Warm Onion Tart with tomato confit and Niçoise olives was next followed by the Salmon Forestière. The warm onion tart didn’t win me over. Unlike the other items I’d had I found the flavors to be somewhat lacking and the tart to be a bit on the greasy side. The salmon, however, was delightful with a crispy sear that revealed a perfectly cooked, tender piece of fish. Served over sautéed mushrooms, baby spinach and a lemon-thyme jus, this dish did not disappoint.
The Moules Frites in a sauce of white wine, garlic and fine herbs were succulent and flavorful but I would be remiss not to praise the perfectly crisp and salted frites that I enjoyed just as much or more than the moules themselves. Dipped in to the jus of the mussels, our serving of fries disappeared quickly.
Last but certainly not least, the Steak Frites, served with a Béarnaise sauce, were perfectly seasoned and cooked. A light searing, a crust of salt and pepper, packed a simple but powerful bite. The flavor and texture married well as each bite melted in my mouth.
Whether you’re looking for a good meal or a good cocktail, Rouge offers both in a charming restaurant that’s somewhat off the beaten path.